Very frustrating. The only reason I made this soup was so I could use these Beech mushrooms.The soup is easy to put together, looks pretty in the bowl, and tastes more complicated than it is.That’s right; it’s enchanting even without the mushrooms.As for the mushrooms, I sautéed them in a little butter and sea salt.A tip regarding the chicken broth; store bought unsalted chicken broth can be used for good soup or homemade chicken broth can be used for amazing soup.You decide, good or amazing.Hint: I went with amazing.

Bring the chicken broth, ginger, and scallions to a simmer over medium heat. Add pepper to taste and let the broth simmer for 10 minutes.

Meanwhile, bring a large pot of water to boil and add the soba noodles. Cook for 4 to 5 minutes or until just tender.Drain the noodles.

Next divide the chicken evenly into 4 bowls. Distribute the soba noodles among the bowls and ladle the chicken broth on top.Last, to each bowl add ½ teaspoon chili sauce and 1 teaspoon soy sauce.Drizzle with sesame oil.I leave the chili sauce, soy sauce, and sesame oil on the table so people can adjust the seasonings to their liking.